Lamb Freekeh One Pan
Levantine sheet-pan lamb shoulder slow-baked with smoky freekeh, caramelised onion, and warm seven-spice, finished with toasted almonds, parsley, and a yogurt drizzle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 3cm pieces. Mix 2 tsp seven-spice, 1 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp Aleppo pepper, 20ml olive oil, and 1 tsp salt; toss with lamb and rest 5 minutes. Dice 240g onion and 200g tomato; grate 6 garlic cloves. Whisk yogurt with 1 grated garlic clove, lemon juice, and a pinch of salt. Toast 20g almonds; chop 20g parsley.
Sear
Heat 20ml olive oil in a 28cm oven-safe pan over medium-high 1 minute. Sear lamb in single layer 6 minutes, turning every 90 seconds, until deeply browned on all sides. Lift to a plate.
Saute
Lower heat to medium. Add diced onion, cook 4 minutes until softened. Stir in remaining garlic and 0.5 tsp seven-spice, toast 30 seconds until fragrant. Add 2 tsp tomato paste, cook 1 minute, then diced tomato and 0.5 tsp salt; simmer 3 minutes.
Build
Stir in 120g freekeh, pour 1.7 cup hot stock and remaining 0.5 tsp salt over. Bring to gentle simmer. Nestle lamb back into freekeh. Cover tightly with foil.
Bake
Transfer to 200C oven, bake covered 22 minutes until freekeh is tender and lamb yields easily when pressed. Uncover, bake 5 minutes more to dry surface.
Rest and plate
Remove from oven, rest 3 minutes. Drizzle yogurt across the surface, scatter toasted almonds and parsley over top. Serve with lemon wedges alongside.
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